Chef Spotlight: MARK ANTHONY BAILEY Private Chef and TV Personality

Chef Mark Anthony Bailey is a private chef, cookbook author, breakfast guru and TV personality.

Born in the Bronx to Jamaican parents, Mark is no stranger to home cooked flavorful meals, rich in spices. Raised in the diverse city of New York exposed a young Mark to an array of different cuisines to include Asian, Latin-Caribbean and Southern/Soul.

In 2008, Mark followed his passion for all things food and became a private chef. A self-proclaimed breakfast guru, Mark penned a breakfast-in-bed cookbook, 'Cooking In Boxers with Chef Bailey: 50 Ways To Keep Your Mate In Bed'. The decision to pursue a culinary career culminated in a 2011 appearance on TLC's 'Leave It To Niecy' with comedian/actress, Niecy Nash. Also, that year Mark appeared on Oxygen's 'Girlfriend Confidential LA' with actress/model, Eva Marcille.

With his simple cooking philosophy, 'If you can eat, you can cook', Mark continue to work as a TV Food Contributor appearing regularly on news outlets to include, NBC's 'Sunday Today In NY', ABC's 'World News Now', CBS' Sunday Morning News NY', Fox News' 'Fox and Friends' and more for timely food segments.

Mark is currently a private chef based in New York while frequenting Los Angeles to work on television commitments. Broadwayworld.com had the opportunity to interview Chef Mark Anthony Bailey about his career as a renowned chef.

What was your earliest interest in cooking?

My interest in cooking started a very young age. It started with a natural curiosity about dishes and exactly what went into the preparation of those meals. Naturally breakfast was the very first meal I ever prepared which consisted of scrambled eggs with cheese and a bagel.

Who were some of your career mentors?

Raised primarily by the women of my family, meant a lot of time spent in the kitchen while growing up. Therefore, I would have to say my mother and aunts were my biggest career mentors. Watching my family members shop for groceries followed by the prepping and cooking of dinners had a large influence on me and my chosen career.

What culinary styles have influenced your career?

Being of Jamaican descent, I would have to say Caribbean cuisine is my most favorite type of food to prepare and present. Stews, roasts and sautés rich in spices and flavors common to the Caribbean islands is the culinary style that has most influenced my career. I also enjoy preparing Asian cuisine and experimenting with Caribbean and Asian fusion cooking.

What do you consider the most distinguishing features of your work as a chef?

The most distinguishing features of my work as a chef would have to be my approach to flavors and presentation. My mission as a chef is to excite the pallet. So I tend to cook with bold and spicy flavors. Jerk Pork Roast, Thai Curry Chicken and Ginger-Lime Sea Bass are a few of my signature dishes.

What is your favorite meal?

Because I am a breakfast expert/guru, my favorite meals tend to involve eggs, syrup and/or breakfast meats. French Toast Bakes, Quiches and Crabs Benedict rank pretty high as my favorite meals.

Tell me a little bit about your plans for a restaurant in the future for our readers.

My upcoming cookbook, "Cooking In Boxers with Chef Bailey: 50 Ways To Keep Your Mate In Bed" is a perfect example of why my restaurant will look like. My goal is to own a restaurant that will serve only the most important meal of the day, known as breakfast.

For more information on Chef Mark Anthony Bailey, visit his web site at: http://chefbailey.com/index.php.

Photo Credit: Courtesy of Chef Bailey